Creamy White Layers Recipe - Allrecipes.com
Creamy White Layers Recipe

Creamy White Layers

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"A luscious, tender cake that goes well with many different types of fillings and frostings."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch cakes Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans.
  2. Stir together the cake flour, baking powder, salt, and super fine sugar.
  3. Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy.
  4. Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans.
  5. Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries.
  6. To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2003

Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I might make two next time and have a four layer cake (but then again, the cake is dense enough that that might be a bit much). I made this with SPECIAL BUTTERCREAM FROSTING (also on this site), which was soooo yummy! Decorated with fresh strawberries, sliced lengthwise and arranged in groups of three to make simple flowers. To make superfine sugar for this recipe, put regular sugar in the blender on chop for 30 seconds or so.

 
Most Helpful Critical Review
Jul 13, 2009

Not worth your time. This is too dense and no flavor. It is edible but not something that people say Wow to. I stored in fridge and it was really hard to cut through it. Not a moist cake.

 

54 Ratings

Feb 13, 2004

The basic cake recipe herein was perfect as written and I made no substitutions. Between the layers I put a mixed berry filling (one bag of Trader Joe's frozen mixed berries thawed and drained thoroughly then run through food processor, + 1 t vanilla + 1 T superfine sugar) and a layer of white chocolate cream cheese frosting (12 oz cream cheese, 1 1/2 stick unsalted butter, 11 oz white chocolate melted and cooled; blend all three together). Frosted the whole thing and it was the hit of the night (got reviews as good as my Gourmet chocolate cake). The texture was firm but not too dense as other reviewers felt. I think others may have been expecting angel food because of the egg whites, but it is far from it. Thanks for a great basic white cake recipe that will work with many frostings and fillings.

 
Jan 08, 2004

My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding hasn't happened yet, but cake tastes great and is very moist, yet seems strong enough to hold up for the cake construction. Will be great with my raspebby and white chocolate ganche fillings!

 
Aug 24, 2003

Didn't use superfine sugar because I couldn't find it. Just substituted the regular granulated stuff, and it turned out great anyway. It's a creamy, dense sort of cake. Very tasty. I frosted it with Lemon Cream Cheese frosting, and everyone came back for seconds and thirds.

 
Feb 01, 2004

I love cake and this is a keeper

 
Jun 17, 2003

I tested about 6 recipes before I chose this one to make a huge 14 in 2-layer with a tiered 10 in on top. It was raved about!!!!! Thanks so much for sharing this recipe!! letthemeatcake

 
Feb 13, 2004

An excellent cake!! I'm making it for a wedding cake. I compared this to a white cake box cake over several days time - this one stands better in layers, and has a less sweet flavor, which allows my lemon curd filling to be tasted better - it also tastes like wedding cake. the cake box cake tasted sweeter over time, which i personally like, however, opted for the wedding cake taste. As I said, it also stands very nice in layers, and has a good consistency of air in it. A very very nice white cake.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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